Tex-Mex Black Bean Soup

Smoky, spicy, and packed with filling fiber, this vegetarian soup is a perfect hearty pick for cold, blustery days.

Total Time: 0:20

Prep: 0:15

Level:
Easy

Yield:
4 servings (cost per serving of $2.13)

Serves:
4

Ingredients

1 tbsp. olive oil

1 medium onion

1 green bell pepper

kosher salt

Pepper

1 tbsp. chopped chipotle in adobo sauce

1 can black beans

1 can refried black beans

2 c. low-sodium vegetable broth

1 avocado

½ c. refrigerated fresh salsa

¼ c. lowfat sour cream

fresh cilantro

Directions

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and green pepper, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes. Stir in the chipotle and adobo.

Stir in the beans, refried beans, and vegetable broth and bring to a boil. Reduce heat and simmer for 2 minutes.

Divide the soup among 4 bowls and top with the avocado, salsa, sour cream, and cilantro, if desired.